Passover Salt Fix: Baked Potato Chips

Passover Salt Fix: Baked Potato Chips

I hate Passover (funny, I said the exact same thing last year). Not only do I get sick of matzo almost immediately, I have a tendency to not plan very well: In the weeks leading up to the first seder, I’ll consider whether or not I should hit a supermarket that has a well-stocked Passover aisle, which means making a special trip outside the neighborhood, which means I don’t do it. Instead, every year I decide to look at the eight days as a sort of Atkins-esque diet, a chance to focus on eating more lean protein and vegetables and less carb-heavy, bready yumminess. I allow myself to purchase one box of matzo (necessary for matzo brei, otherwise, not so much), one box of Tam-Tam matzo crackers, and one small package of chocolate-covered macaroons. By last night I was already regretting this decision, as I do every year. It’s one thing to choose not to eat a high-fat, salty snack, but it’s quite another to literally not be able to eat one.

When I left work this afternoon, I considered stopping at a supermarket to buy something, anything, that I could munch on. Instead I decided to take charge of the situation in a different way: I went straight home and made potato chips. They’re easy, they’re crunchy, they’re salty, they’re yummy, there’s almost no added fat, and they’re much, much cheaper than buying a bag of greasy kosher-for-Passover chips. Of course by tomorrow I’m sure I’ll be sick of eating them, and then I’ll be back to hating on the holiday.

At least tomorrow morning there’ll be matzo brei.

Baked Potato Chips
Serves 2

2 large baking potatoes
Cooking spray

Preheat oven to 425. Position the two racks in upper and lower thirds of oven. Line two baking sheets with silpats, or use aluminum foil and spray with cooking spray. Set aside.

Using a mandoline, if you have one, or cutting carefully by hand, slice potatoes crosswise into 1/8-inch rounds. Arrange in a single layer on the prepared baking sheets, then spray the surface lightly with cooking spray. Bake for 30-35 minutes, switching the placement of the trays halfway through, until they’re as done as you like them (I prefer them more on the brown/crispy side, but if you take them out at the 30 minute mark they’ll have a nice chewiness to them.) Sprinkle liberally with salt and serve.